Chop the onion, a deseeded jalapeño and the garlic. Grate the ginger. Cut the chicken in bit-size pieces and season with salt and pepper. Peel and cut the potatoes and sweet potatoes in bit-size pieces as well.

Heat the oil and cook the chicken until it loses its rawness before adding the onion and jalapeño and cooking it for another 3 to 4 minutes. Add the garlic, ginger, curry powder and ground coriander seed. Add the tomato paste as well and cook for a minute to sweeten it up.

Transfer everything to your slow cooker before stirring in the peanut butter and pouring in the diced tomatoes, chicken broth, brown sugar and chill sauce. Stir to combine and add the potato and sweet potato chunks.

Sprinkle in half a tsp salt, put the lid on and cook on low for 8 hours. Once the stew is done you taste to check the seasoning. Add some more sugar if you like it sweet, a little cayenne if you like a bigger kick and some salt if your broth was bland.